4 Methods To Stop Wine Fermentation

Wine has a culture of its own, in which there are some elements that anyone can really enjoy taking part in. Part of this culture that can be as enjoyable as drinking wine is winemaking. Made right from the comfort of your own home, giving you control over the taste of the wine you’re consuming. If you want to get involved in winemaking, a key detail is wine fermentation, specifically how to stop it. There are several ways to stop wine fermentation, and it’s all based on how sweet or dry the wine is that you want.

What is alcoholic fermentation?

Photo source: Instagram After being harvested, wine grapes are ground for juice, which will turn into wine during fermentation. This yeast can be added to or simply natural airborne yeasts associated with grapes. As the alcohol concentration increases in the wine, the sugar content decreases making the wine drier. How much alcohol will be in the final alcohol product of fermentation depends on the amount of sugar available. you want to catch them at the desired ripeness. There are two distinct stages of wine fermentation, primary and secondary.

Primary fermentation

Primary fermentation is also known as aerobic fermentation because the fermenter can open to the air. This air is beneficial and important for yeast cells to multiply. Primary fermentation usually lasts for the first 3 to 5 days of the process. During the first few days, about 70% of the fermentation activity will take place. Usually a good amount of foam occurs during this stage.

Secondary fermentation

The remaining 30% of the fermentation will happen in the secondary fermentation stage. This stage of fermentation is much slower than the primary fermentation, the second fermentation can take up to one to two weeks depending on the nutrients and sugar content in the wine. Exposure to air during this stage should be kept to a minimum as this is anaerobic fermentation, this reduction in air exposure will cause the yeast to provide all of its energy to make the alcohol instead. focus on procreation. All you need to do to maintain minimal air exposure is to seal the fermenter.

When does fermentation end?

Fermentation is considered done when the wine is dry at 0 degrees Brix or when it has reached your desired level of sweetness/dryness. Dry wines and sweet wines are typically between 5.0 and 10 percent. gas and alcohol. How sweet or dry your wine is depends on the alcoholic fermentation. This is why knowing when and how to stop it is so important and possibly the biggest challenge you face in the winemaking process.

How to Stop Alcohol Fermentation?

Read more: how to get to the irithyll of the boreal Valley | Q&A back to top There are several ways to stop wine fermentation. It can be stopped naturally or by manipulation. Obviously, how dry or sweet you want the wine to be will be a determining factor in whether you want to let the fermentation stop naturally or through manipulation. Here are four methods to stop fermentation in wine.

Natural stop of alcoholic fermentation

If you want the wine to be heavier on the dry side, letting the fermentation come to a natural stop will be a good way for you. Fermentation has two natural stops One way for fermentation to stop naturally is when there is nothing left for the yeast to ferment because the sugar is gone, the fermentation stops, no more alcohol at this point. . This wine will dry without residual sugar. The second way of fermenting to a natural stop is when the yeast is killed by the high alcohol concentration. The natural yeasts associated with grapes have varying degrees of viability under certain alcohol content conditions. Therefore, winemakers will add yeasts to ensure survival at high alcohol levels. Saccharomyces cerevisiae is the most common yeast to add because it’s so predictable. Saccharomyces bayanus can survive at enormous alcohol concentrations of 17 to 20 percent. It may be noted that adding yeast may not be considered a “natural” stop for some people.

Stop fermentation with cold shock

Cold shock is the only method when stopping fermentation without greatly affecting the taste, aroma, potency or sweetness of the wine should be preferred, while hot temperature accelerates fermentation, Cold temperatures slow down the fermentation process. Yeast goes into dormancy (anabiosis) and precipitates from the bottom at a temperature of 50 degrees F (10 degrees C).Steps to follow

For three to five days, place your wine in a cold room or in the refrigerator at about 36 to 50 degrees F (2 to 10 degrees C). It is important that the wine stays above the freezing point, so if you are going to keep the wine in cold storage, it is essential that you keep an eye on the constant temperature.

Once the fermentation has completely stopped, there will be yeast bottom deposits from the precipitated yeast. To get this residue out, pour the wine into another sterilized container with a maximum temperature of 61 degrees F (16 degrees C).

Then filter the wine with a wine strainer into another sterilized barrel.

Once the wine is filtered, let the wine sit at room temperature for at least a week, checking daily. If fermentation occurs again, simply repeat the process.

The resumption of fermentation is a drawback of this stop-fermentation method as it does not guarantee that all yeast will be filtered out of the residue. Adding preservatives to make wine at home is not the best option and can also reduce the quality of the wine.

Stop fermenting with alcohol

If you are looking for a simple and less time consuming way to stop fermenting then this is the method for you. When the alcohol content is around 14 to 16 percent, the yeast stops working. To prevent wine fermentation, simply add alcohol to the wine.Steps to follow

Choose the type of wine you will use to add to the wine. Grape distillation is the preferred choice, but you can also add vodka or brandy.

Remove any residue from the wine by placing the wine in a sterilized barrel.

Add the alcohol of your choice to the wine until the alcohol level is about 16 percent. (If you are unsure of the initial sugar content for the wine, you will not be able to accurately calculate the potency from the fermentation. If this is the case, 10 to 15 percent alcohol should be added to the wine. .)

Leave the wine for a minimum of a week and check for signs of fermentation. If fermentation does take place, simply shake the wine again and proceed to bottling.

Read more: how to shorten a sweater (no sewing machine needed) The real downside to adding alcohol to prevent alcohol fermentation is that it will change the flavor of the wine and possibly the aroma. of alcohol, so you can lose more precious flavor just through smell.

Stop fermentation through pasteurization

Pasteurization may be the most effective way to prevent fermentation, but it is not necessarily recommended in a home setting. At temperatures in excess of 104 degrees F (40 degrees C), the yeast will die. The wine will have to be heated above the point where the yeast remains to prevent fermentation.Image source: InstagramSteps to follow

Remove yeast residue by placing alcohol in a sterilized pot.

According to the strength of the wine, heat the wine to 131 to 158 degrees F (55 to 70 degrees C). The stronger the wine, the lower the temperature should be. This heat destroys yeast and dangerous organisms that can survive in extreme conditions. You’ll want to keep the wine hot for about 10 to 20 minutes.

After about 10 to 20 minutes, the wine will cool down. As quickly as possible, you’ll want to cool the wine down to between 50 and 61 degrees F (10 to 16 degrees C).

Finally, immediately close the bottle and cap the bottle.

Note: Instead, you can put the wine in a bottle instead of a pot and pasteurize the bottle and then seal it. To maintain the steady temperature required for this method for 10 to 20 minutes, it is also difficult to cool the wine quickly enough. There will be facilities to do this, but for any home winemaker this probably won’t be the best method for you. and fragrance in some shape, form or fashion. With this method, you run the risk of overheating the wine, ruining all the work you’ve put in.

Last word

Whether you’re making wine at a larger facility or at home, wine fermentation happens a lot and it’s important to know how to stop it. to stop this process that you feel comfortable and understand how sweet or dry the wine is based on this. For a dry wine, you want to wait longer before stopping the fermentation and vice versa for a sweeter wine. The natural fermentation will stop but you can control the process by pasteurizing, adding alcohol or performing cold shock. Sharing is caring! Read more: How long does it take a goat to give birth?

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